Type what you have

Ingredients

• ✓ pepper
• dijon mustard
• olive oil
• salt
• carrot

Instructions

1. 1 In a medium bowl, whisk together the mustard, olive oil, salt and pepper. Add the shredded carrots, and mix until coated. Refrigerate for at least 2 hours before serving.

By SBUDSKY

Ingredients

• ✓ pepper
• butter
• chicken breast
• salt
• heavy cream

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper and sauté them in hot butter until golden on all sides, about 10 minutes. Add remaining 2 tablespoons butter, reduce heat to medium, and cook for 5 more minutes.
2. 2 Pour heavy cream into the skillet; simmer gently for 5 minutes, stirring occasionally, until sauce has thickened and chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Patty Pelfrey

Ingredients

• ✓ pepper
• egg
• salt
• brie cheese
• bread crumb
• oil
• cranberry sauce

Instructions

1. 1 In a small bowl, whisk the egg with some salt and pepper using a fork. Place the bread crumbs in a separate bowl. Dip the cubes of Brie into the egg, then roll in breadcrumbs until evenly coated and well covered. Place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up.
2. 2 Heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). Fry the cheese cubes for 3 to 5 minutes, until deep golden brown. Remove with a slotted spoon, and drain on paper towels. Serve warm with cranberry sauce for dipping. You can also make these before your guests arrive, and keep them in a warm oven.

By CHRISTINA KANDIL

Ingredients

• ✓ pepper
• butter
• heavy cream
• egg
• salt
• chive
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Rub the inside of a 6-ounce ramekin with butter. Pour cream into the ramekin, then crack eggs on top of cream without breaking yolks. Use a spoon to position yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
3. 3 Bake in the preheated oven until whites of eggs have set and yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

By rd12498

Ingredients

• ✓ pepper
• butter
• shallot
• water
• green pea
• salt
• whipping cream

Instructions

1. 1 Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
2. 2 Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

By Lizz C

Ingredients

• ✓ pepper
• butter
• baguette
• blue cheese
• salt
• walnut
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Add ¼ cup butter to a microwave-safe dish; microwave until melted. Brush one side each bread slice with melted butter; place buttered-sides-up on a baking sheet.
3. 3 Bake in the preheated oven until lightly toasted, about 7 minutes.
4. 4 Combine blue cheese, remaining ¼ cup softened butter, salt, and black pepper in a small bowl. Spread over toasted bread slices; sprinkle with chopped walnuts.
5. 5 Bake in the preheated oven until topping melted and bubbly, about 6 minutes. Garnish with parsley.

By Elizabeth

Ingredients

• ✓ pepper
• butter
• flour
• salt
• milk
• egg
• white bread
• paprika

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour and stir, constantly, until the mixture becomes paste-like, about 3 minutes. Gradually whisk in milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, 5 to 10 minutes more. Season with salt and pepper.
2. 2 Separate the hard-cooked egg whites from the yolks. Roughly chop whites and stir into sauce. Press egg yolks through a mesh strainer and set aside.
3. 3 Place a slice of toast on a plate; ladle 1/2 cup sauce over top. Garnish with egg yolks and a sprinkle of paprika.

By danaferre

Ingredients

• ✓ pepper
• chicken
• onion
• celery
• bay leaf
• salt
• egg
• all-purpose flour

Instructions

1. 1 Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
2. 2 When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
3. 3 To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
4. 4 Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

By Sharon Howard

Ingredients

• ✓ pepper
• butter
• garlic
• onion
• chicken liver
• sherry
• cream cheese
• hot sauce
• salt

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Stir in garlic, onion, and chicken livers. Reduce heat to low, and sauté until chicken livers are tender and no longer pink, about 10 minutes.
2. 2 Place chicken liver mixture in a blender; add dry sherry, cream cheese, hot sauce, salt, and pepper. Blend until smooth; transfer to a medium bowl. For best results, cover and chill pâté in the refrigerator for approximately 2 hours before serving.

By MISS AMY

Ingredients

• ✓ pepper
• ground pork
• milk
• onion
• garlic
• clove
• allspice
• salt
• bread crumb

Instructions

1. 1 Cook ground pork, milk, onion, garlic, cloves, allspice, salt, and pepper in a large saucepan over medium heat for about 1 hour. Stir in bread crumbs and cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

By Nans

Ingredients

• ✓ pepper
• zucchini
• olive oil
• sea salt
• herbes de provence
• breadcrumb
• parmesan cheese
• olive oil
• salt

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

By Toph Toph

Ingredients

• ✓ pepper
• milk
• bread crumb
• chicken breast
• salt
• ham
• swiss cheese
• vegetable oil
• cream of chicken soup
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place milk and bread crumbs in two separate shallow bowls. Season chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
3. 3 Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13-inch baking dish.
4. 4 In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
5. 5 Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

By Elaina

Ingredients

• ✓ pepper
• butter
• yellow onion
• beef broth
• beef consomme
• romano cheese
• salt
• french bread
• gruyere cheese

Instructions

1. 1 In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
2. 2 Pour in beef broth and consomme and simmer 10 minutes.
3. 3 Preheat oven broiler.
4. 4 Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
5. 5 Place bowls under broiler until cheese melts.

By Morris

Ingredients

• ✓ pepper
• white balsamic vinegar
• orange juice
• grapefruit juice
• lime juice
• lemon juice
• olive oil
• walnut
• romano cheese
• salt

Instructions

1. 1 Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.

By Alex99

Ingredients

• ✓ pepper
• ✓ pepper
• lemon juice
• olive oil
• salt
• salmon fillet
• egg yolk
• water
• butter
• lemon juice
• salt
• chive

Instructions

1. 1 Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
2. 2 Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
3. 3 Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
4. 4 When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
5. 5 To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

By luna

Ingredients

• ✓ pepper
• butter
• pork tenderloin
• onion
• sweet apple
• flour
• chicken stock
• apple cider
• salt
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.
3. 3 Add onions to the skillet; cook and stir for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour and cook for about 30 seconds.
4. 4 Whisk chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan. Return tenderloin to the skillet; season with salt and pepper.
5. 5 Cover the skillet, transfer to the preheated oven, and bake until is pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer tenderloin to a cutting board, and cut into 1 1/2-inch slices.
7. 7 Place onions, apples, and all liquid from the skillet into a blender or food processor; pulse until smooth. Return sauce to the pan, and reheat over medium-low. Stir in cream and heat until warm.
8. 8 Spoon sauce over sliced tenderloin to serve.

By Tiffany Curtis

Ingredients

• ✓ pepper
• ground pork
• ground beef
• onion
• water
• salt
• allspice
• clove
• cinnamon
• chicken seasoning
• pastry

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
3. 3 Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
4. 4 Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
5. 5 Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.

By kathleen

Ingredients

• ✓ pepper
• bread dough
• olive oil
• potato
• bacon
• butter
• onion
• light cream
• nutmeg
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Roll out the bread dough into a rectangle, and spread out on a baking sheet greased with olive oil. Set aside.
2. 2 Place potato slices in a saucepan with enough water to cover. Bring to a boil, and cook for about 5 minutes. Add bacon slices to the water, and cook for an additional 5 minutes. Drain. Remove bacon, then dice.
3. 3 While the potatoes and bacon cook, melt the butter in a skillet over medium heat. Add the onion, and cook, stirring until tender. Remove from heat and stir in cream; season with salt, pepper and nutmeg.
4. 4 Spread the onion mixture over the bread dough. Arrange potato slices evenly, and sprinkle with bacon.
5. 5 Bake for 10 minutes in the preheated oven, until crust is golden on the bottom. Let stand for a few minutes before slicing.

By ERLENSEE_GERMANY

Ingredients

• ✓ pepper
• butter
• leek bulb
• onion
• potato
• salt
• marjoram
• thyme
• bay leaf
• chicken broth
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large stockpot over low heat. Add leeks and onion; cover and cook for 10 minutes.
3. 3 Stir in potatoes; season with salt and pepper. Add marjoram, thyme, and bay leaf; stir well. Cover and cook for 12 minutes.
4. 4 Pour in chicken broth. Bring to a boil, reduce heat, and cook, partially covered, for 30 minutes.
5. 5 Purée soup in a blender or food processor. Allow to cool to room temperature, then stir in cream.

By 2doulas

Ingredients

• ✓ pepper
• russet potato
• chicken broth
• onion
• parsley
• garlic powder
• paprika
• salt
• evaporated milk
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Slice potatoes into 1/4-inch thick slices using a mandolin. Rinse under cold water to remove excess starch.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot). Add potatoes, chicken broth, onion, parsley, garlic powder, paprika, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add evaporated milk, Cheddar cheese, and Monterey Jack cheese to the pot. Gently stir until cheese is melted. Transfer potatoes to an oven-safe baking dish.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil for 4 minutes or until top is brown and bubbly. Remove potatoes from the oven and let rest for 10 minutes to thicken.

By Soup Loving Nicole

Ingredients

• ✓ pepper
• chicken breast
• ham
• swiss cheese
• thyme
• salt
• butter
• cornflake cereal crumb
• cream of chicken soup
• sour cream
• lemon juice

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Make the chicken rolls: Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness.
3. 3 Place a piece of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese jellyroll-style, then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
4. 4 Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter, then roll in crumbs, turning to coat thoroughly. Place coated rolls in the prepared baking dish.
5. 5 Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
6. 6 While the chicken is cooking, prepare the cordon bleu sauce: Mix together condensed soup, sour cream, and lemon juice in a small saucepan. Heat over low heat, stirring occasionally, until combined.
7. 7 Serve sauce hot over chicken rolls. Enjoy!

By Michelle

Ingredients

• ✓ pepper
• beef stew meat
• all-purpose flour
• vegetable oil
• tomato
• beef broth
• carrot
• potato
• thyme
• mustard
• salt

Instructions

1. 1 Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
2. 2 In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.
3. 3 Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ pepper
• mussel
• olive oil
• garlic
• roma tomato
• green onion
• white wine
• parsley
• margarine
• butter
• salt

Instructions

1. 1 Place mussels in a large bowl with enough cold water to cover; soak to remove any dirt or sand, about 20 minutes.
2. 2 Heat olive oil in a large stockpot over medium-low heat. Add garlic; cook 1 minute, but do not brown. Add tomatoes and green onions; cook until almost tender. Stir in wine, parsley, and margarine; bring to a boil. Boil until liquid has reduced by half, about 15 minutes; season with salt and black pepper.
3. 3 Add mussels to the pot, cover, and cook until shells are opened, about 10 minutes. Transfer mussels and sauce to a large serving bowl, discarding any mussels with unopened shells.

By Patti

Ingredients

• ✓ pepper
• pie crust
• olive oil
• onion
• tomato
• all-purpose flour
• basil
• egg
• milk
• salt
• colby monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté in the same skillet for 1 minute on each side. Whisk eggs and milk together in a bowl until smooth; season with salt and pepper.
3. 3 Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture; sprinkle remaining 1/2 cup shredded cheese on top.
4. 4 Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to bake until filling is puffed and golden brown, about 15 to 20 minutes. Serve warm.

By Karen Griffin

Ingredients

• ✓ pepper
• butter
• onion
• garlic
• spinach
• mushroom
• feta cheese
• cheddar cheese
• salt
• pie shell
• egg
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a medium skillet over medium heat. Add onion and garlic and saute until lightly browned, about 7 minutes.
3. 3 Stir in spinach, mushrooms, feta, and 1/2 cup Cheddar. Season with salt and pepper.
4. 4 Spoon mixture into prepared pie crust.
5. 5 Whisk eggs and milk together in a medium bowl until combined. Season with salt and pepper.
6. 6 Pour over the spinach mixture in pie crust, allowing egg mixture to thoroughly combine with spinach mixture.
7. 7 Bake in the preheated oven for 15 minutes.
8. 8 Sprinkle the top with remaining Cheddar and bake until set in center, 35 to 40 minutes longer.
9. 9 Allow to cool briefly before slicing and serving, about 10 minutes.

By Bailey

Ingredients

• ✓ pepper
• olive oil
• chicken breast
• white wine
• salt
• penne
• pasta
• onion
• garlic
• mushroom
• creme fraiche
• sour cream
• parmesan cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and sauté until browned. Add white wine and season with salt and pepper. Reduce heat to low and simmer until chicken is cooked through and juices run clear, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
3. 3 Cut cooked chicken into cubes; set aside. Add onion and garlic to the remaining juices in the skillet. Cook and stir until onions are tender, about 5 minutes. Add mushrooms and sauté until soft.
4. 4 Add cooked chicken, crème fraîche, and sour cream; stir until heated through. Serve chicken and sauce on top of cooked pasta. Sprinkle with grated Parmesan cheese.

By Kristel A Ivy

Ingredients

• ✓ pepper
• olive oil
• shrimp
• red pepper
• onion
• garlic
• fennel seed
• thyme
• white wine
• tomato paste
• tomato
• basil
• salt

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
2. 2 Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

By MICHELLE_F

Ingredients

• ✓ pepper
• fig
• water
• olive oil
• balsamic vinegar
• rosemary
• thyme
• cayenne pepper
• kalamata olive
• garlic
• salt
• walnut
• cream cheese

Instructions

1. 1 Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
2. 2 Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

By Anne

Ingredients

• ✓ pepper
• butter
• olive oil
• onion
• beef broth
• sherry
• thyme
• salt
• bread
• provolone cheese
• swiss cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions.
3. 3 Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on a rimmed sheet pan.
5. 5 Broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Lori Levin

Ingredients

• ✓ pepper
• olive oil
• beef tenderloin filet
• butter
• white mushroom
• shallot
• garlic
• red wine
• puff pastry
• red wine
• salt
• egg
• milk

Instructions

1. 1 Heat olive oil in a heavy skillet over high heat until very hot. Add filets; sear until well browned, 1 to 2 minutes per side. Transfer filets to a plate, cool slightly, then chill in the refrigerator for at least 1 hour. Filets must be cold.
2. 2 Melt butter in the same skillet over medium heat. Add mushrooms, shallots, and garlic; cook and stir until shallots are tender and translucent and mushrooms release their juices, 6 to 8 minutes. Stir in 2 tablespoons wine, scraping any browned bits of food off the bottom of the skillet. Transfer mushroom mixture to a bowl, cool slightly, then chill in the refrigerator, about 45 minutes.
3. 3 Place 2 puff pastry squares on a work surface; top each with 1 chilled filet. Divide mushroom mixture between filet tops; cover each with 1 remaining puff pastry square. Fold and pinch pastry edges together to enclose filling and seal. Trim pastry to make tidy packages; cut a small slit on top each package.
4. 4 Heat remaining 1 1/2 cups red wine in a saucepan over medium heat; simmer until wine is reduced by half, about 15 minutes. Season with salt and black pepper; set aside and keep warm.
5. 5 Whisk egg and milk together; brush pastry packages with egg mixture to help browning. Refrigerate pastry packages to keep cold.
6. 6 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
7. 7 Place puff pastry packages on the prepared baking sheet. Bake in the preheated oven until pastry is golden brown and crisp and filets reach desired doneness, about 15 minutes for medium-rare. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Drizzle wine sauce over beef in puff pastry to serve.

By Spencer Serena